White radish mushroom soup(bai luo bo jun1 tang )

White radish mushroom soup

Introduction:

"Nourishing and warming soup in winter is nutritious and convenient to eat and drink."

Production steps:

Step 1: preparation: mushroom, agaric, pork, white jade mushroom, Pleurotus eryngii, onion, ginger, garlic, pepper and other main ingredients.

Step 2: white radish, instant sea cucumber

Step 3: wash the white mushroom and put it on the plate; slice the Pleurotus eryngii and white radish (don't be too small or too thin, I usually cut the white radish into thick slices and put it directly); cut the green onion into sections; slice the ginger and garlic; chop the pepper.

Step 4: soak and wash Auricularia auricula; soak and wash Lentinus edodes; cut sea cucumber and Lentinus edodes at will.

Step 5: frozen pork slices

Step 6: add Chinese prickly ash noodles, large ingredients noodles, onion, ginger, garlic and pepper in the water pot (please pour in the soup if you have any)

Step 7: add white mushroom, white radish and Pleurotus eryngii

Step 8: add agaric, sea cucumber, mushroom and water to soak mushroom. Put salt (salt can also be put later, now it is recommended to put salt later, at will) and simmer for about 20 minutes.

Step 9: if there is no soup, now put a little chicken juice; put sliced meat to make it fully cooked.

Step 10: add pepper and sesame oil before cooking

Step 11: put coriander

Materials required:

White radish: 150g

White mushroom: 70g

Pleurotus eryngii: 120g

Ready to eat sea cucumber: right amount

Salt: right amount

Mushroom: 6g

Auricularia auricula: 5g

Pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Chinese prickly ash noodles: right amount

Large material surface: appropriate amount

Pepper: right amount

Sesame oil: appropriate amount

Coriander: moderate

Pork: 80g

Note: winter to do such a fungus soup, generally with the casserole is better.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Bai Luo Bo Jun1 Tang